Super Bowl - Meatloaf Cupcakes!

It's amazing what you can do to make food fun. Although my photo below isn't great I thought it would be a good idea to show what it looks like just out of the oven.



I understand that meatloaf cupcakes are the rage now for catering companies. When I heard this and saw another food blogger post a comment about it I thought I would try and make them. Plus, I think this would be a great Super Bowl item to add to your Game Day Menu. They're easy to eat and delicious!


You can use my recipe, or use the meatloaf recipe that you always use. Just remember to cut the cooking time down to only 30 minutes. My typical recipe cooks for 90 minutes.

I used the recipe I always use for my meatloaf only I put them in a large muffin tin, sprayed with non-stick spray.

I put the raw meatloaf mixture into the individual muffin cups patting down well to fill each tin completely. Then I spread the sauce over the tops of each meatloaf cupcake and placed the pan into the oven at 350 degrees for just 25 minutes. Much less time than it takes for a loaf to cook.



After 25 minutes I piped the sweet potato puree that I made onto each cupcake and let it continue to cook for another 5 minutes.

Each one was so easy to scoop out of their individual cups right onto a plate. I served it with a salad and it was perfect, delicious and fun to eat!

Here's a photo of one that I placed on a plate after I deleted some of the photos off my memory card. I think it would look nice as well with some of the extra puree piped around the cupcake for looks. However, we'd already eaten the remaining sweet potato puree by the time I cleared my memory card.


While eating, it occurred to me that these would taste outstanding piped with soft cheddar cheese on top as they came out of the oven, rather than the potatoes. I love soft cheddar cheese. I definitely think I'll have to try that next time.

Here's my meatloaf recipe followed by the recipe for the sweet potato puree.

Meatloaf
serves 6

2 1/2 pounds ground beef, (I use ground sirloin)
1 cup milk, (skim)
1/4 cup dried minced onion
2 eggs, beaten
3/4 cup oatmeal
1/4 cup dried parsley flakes
1/2 tsp. fresh ground pepper

Sauce:

1/2 cup chili sauce (Heinz)
1/2 tsp. Kitchen Bouquet
2 Tbsp. brown sugar
1 tsp. dry mustard

Directions:

Mix all ingredients except sauce in a bowl. Put into a loaf pan that's been sprayed with a non-stick spray. This may be done the day before or early in the day.

Bake at 350F degree oven for 25 minutes, then pipe on the sweet potato puree and bake for 5 more minutes.

The sweet potatoe puree was easy to make.

Sweet Potato Puree
3 sweet potatoes
skim milk
1 tbsp. low fat butter

Cooked potatoes in water for approximately 30-45 minutes at a low simmer until the tip of a knife can be inserted easily.

Drain, then run cold water over them and let them cool for about 15 minutes before handling them. Peel skins off and place in a large bowl. Add skim milk, heavy cream or half and half, plus butter. Whip using a hand mixer to make sure it's a very smooth consistency.

Place in a piping bag fitted with a star tip and add the sweet potato puree to the bag. When meatloaf cupcakes have cooked for 25 minutes, open oven and carefully pipe the puree on top. Close oven and cook for an additional 5 minutes.

Remove from oven and serve.

Game Day & Cold Weather Soup - Chicken Tortilla Soup

The weather has been so volatile lately going from the teens, then climbing into the 60s and then plummeting back down into the single digits and snowing. It's a great way to get sick and it's exhausting on the body.

During this last plunge I was out shopping and it was around 4:30pm., I was getting ready to go home and I was tired and didn't need to fix dinner for anyone so I stopped into Canyon Cafe, a restaurant in the mall I was at. I decided to get their delicious, warm and comforting Tortilla Soup. I'd forgotten just how wonderful it was. It definitely hit the spot.

After eating it I knew I had to get this recipe so I searched and then remembered I had an old Canyon Cafe cookbook that I had purchased and thought I'd check to see if by some chance it was posted in the cookbook. It was! Of course oftentimes what's posted isn't the actual recipe so I called the restaurant and asked the chef. She assured me that it was the identical recipe they use.

Although it serves 12 you can always cut the proportions in half. However, with SuperBowl just around the corner this would be perfect to prepare ahead and keep in your crockpot for all to enjoy during the game, along with all your other fixins. However, if you like Tortilla Soup as much as I do you might just want to make it for your family to enjoy on a cold winter day. Either way, it's sure to be a hit for family and friends.

I hope you enjoy this as much as my family did. The recipe didn't call for chicken but I added some boneless skinless chicken breasts to the soup while it was cooking and then cut it up after it was done.

Tortilla Soup
Serves 12
(from Canyon Cafe)

Ingredients:

2 tbsp olive oil
2 Green Peppers, diced
1 Large onion, diced
4 Poblano Chiles, seeded and diced
3 Cloves fresh Garlic, minced
12 Corn Tortillas, cut or torn into strips
1 Tbsp. Ground Cumin
1 1/2 tsp. fresh ground Black Pepper
1 1/2 tsp Oregano
1 Tbsp. New Mexican Red Chile Powder
4 Qts. Chicken Stock (16 cups)
3 cans (14 oz) diced tomatoes, undrained
1 can (14 oz) pureed tomatoes

Garnishes:

1/2 lb. Crisp Tortilla Chips (you can find premade ones in a bag by croutons)
1 lb. Queso Fresco or Jack Cheese, shredded
1 bunch cilantro, washed and finely chopped

*Optional: For a heartier soup, add 2 lbs. chicken or seafood. (I used raw boneless, skinless, chicken breasts and added it with the broth. I let it cook until it was finished then cut it into bite sized pieces. You can also use already cooked chicken or seafood adding it towards the end as stated below).

Directions:

In a large stock pot, heat oil and add peppers, onions, poblanos and garlic. Cook 2-3 minutes or until onions begin to turn translucent.

Tear corn tortillas into thin strips and add to vegetables. Stir until tortillas begin to soften. Add spices and mix well.

Add stock and tomatoes. Bring to a boil.

Simmer for 20 minutes, stirring often to avoid scourching.

Taste and adjust seasonings if necessary. Stir in half of Cilantro (from garnishes).

*If using, add optional cooked seafood or chicken. Heat through and serve.

Garnish with crisp tortilla chips, cheese and cilantro.

Note: This soup can be frozen.

If you don't want to make the tortilla strips they sell them packaged now as
well in a variety of flavors.

If you don't feel like going to the trouble to make the soup then just stop into the nearest Canyon Cafe and order a bowl. It's delicious!

Enjoy!

GiNormous SuperBowl Sandwich!

Years ago I watched Giada De Laurentis prepare a Muffuletta sandwich on the Food Network and thought oh my goodness that sandwich is to die for! Well I was right. It is truely amazing and not difficult to prepare. So this Sunday, "SuperBowl Sunday", if you're not using one of my tasty recipes that I've posted on my blog or ordering out, why not try making Giada's Muffuletta Sandwich, it's heavenly? I realize it's not the most heart healthy sandwich so change it up a bit if you like, and use turkey or chicken meat instead of the salami and ham and use low fat cheese. However, the true experience will be in the calories, but I didn't have to tell you that.



Here's the recipe:

Muffulettas
Recipe courtesy Giada De Laurentiis

Prep Time: 30 min
Inactive Prep Time: hr min
Cook Time: hr min
Level: Easy
Serves: 6 to 8 servings.

Ingredients

•1/4 cup red wine vinegar
•2 garlic cloves, peeled and minced
•1 teaspoon dried oregano
•1/3 cup olive oil
•10 large pitted green olives, chopped
•1/3 cup pitted, chopped kalamata olives
•1/4 cup chopped roasted red bell peppers
•Salt and freshly ground black pepper
•1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
•4 ounces thinly sliced ham
•4 ounces thinly sliced mortadella
•4 ounces thinly sliced salami
•4 ounces sliced provolone
•1/2 red onion, thinly sliced
•1 1/2 ounces arugula leaves

Directions

Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.

Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.

Cut the sandwich into wedges and serve.

SuperBowl 2010!

Wow it's hard to believe it's been over a week since I posted something on my blog. I've been so busy I've barely had time to breathe. Everyday I have plans to post something but then don't get the time to even get to my computer. So tonight I have a few minutes and wanted to remind those of you that love football and like to party that it's time to plan your SuperBowl menu.

Over the past year I've posted lots of recipes that are great to prepare for a group of friends. One of my favorites is my Sweet and Sour Brisket. Although the photo may not be that great the dish is superb and so moist! I make this quite often when I have a party. If you're looking for finger food I like to slice the brisket thin prior to covering with the sauce and baking. Then serve in a bowl with tongs and dollar rolls on the side.


Make sure you don't use flimsy paper plates otherwise you're carpet may end up with sauce on it. In addition you could serve it with the Ramen Noodle Cole Slaw, an easy dish to prepare and something different.


The other great party dish is my Mexican Casserole


or even my Dump-In Chili


All of these make fantastic SuperBowl party dishes. Add some desserts and appetizers along with some drinks and you've got a great party! So try out my recipes next weekend, February 7th for SuperBowl and let me know what you and your friends think.

I hope your favorite team wins!

Gorgonzola and Brie Torte

For years I've been making this recipe and bringing it to parties or having it at my own. Although I have to admit it's a heart attack waiting to happen but incredibly delicious! Why not try it for your next get-together?

You can wrap the outside in walnuts, pecans, pine nuts, fresh herbs or just leave it plain. Whatever way you choose it will still be wonderful. Plus instead of dividing the layers with fresh herbs you can layer it with a basil pesto (posted here on my blog) or sundried tomato pesto. If you really wanted it to look like the holidays you could make two tortes and divide the recipe in small ramekins one layered with the basil (green) pesto and the other with the sundried tomato (red) pesto.

This is great served on crostini or any type of cracker or maybe you have a fun way you'd like to serve it. Please let us know. Whichever way you choose this is sure to be a hit.

Gorgonzola and Brie Torte

32 ounces cream cheese, divided
16 ounces butter, divided
8 ounces Brie, cut off rind
8 ounces Gorgonzola
parsley
scallions

Line an 8 inch springform pan with plastic wrap; set aside. Beat 16 ounces of cream cheese with 8 ounces of butter and Brie. Put in pan. Make a layer of chopped herbs. Beat remaining cream cheese with remaining butter and Gorgonzola. Top with herbs. Bring up sides of cellophane and wrap until ready to unmold. Chill until ready to serve.

If you don't want to make such a large portion you can always divide the ingredients in 1/2 and mold it in ramekins.